Process of recovering products rich in mineral salts and enzymes and also containingvitamin beta



I ration of breast m Patented Jan. 26, 1632 nears roses on e v 1 7 so none whlim g.

I sans w. nnnnrcmer s'ra'rn com-sen, 1's

arcs in menu.

a no w application hiedhprll $0, 1M9. Elerlal Ho. acacia.

This invention relates to improvements flaky brim are lighter in color and milder in in the process of recovering. a product rich in mineral salts and enzymes and alsocontaining viin B; In theordinary milling 5 operations for making wheat-flour? these mineral salts, enz es, etc .-are almost entirely removed in eprocess of grinding and bolting.

, The ob'ect of this invention is to obtain it from sue residues comprisingfthe bran, shorts and the fine red orgray feedmiddlings containing the cerealin, an extract'to be used in the improvement of white bread in the we of taste or flavor, increasing its volume 5 an giving. more bread irons-a given weight of flour, and in general furnishing a better quality and a more healthy and nutritious loaf of bread by reas'bn. of restoring certain of the mineral salts, enzymes',-etc. contained in these rejected residues, articularly those contained in the aleurone ayer, the cells of which contain the cerealin but which are rejected iii-separating the residues from the flour in the milling process. 1 95 .These substances not only improve the taste or flavor, volume, etc. of the finished bread {when added to the flour or dough, but alsodnerease its nutritional value and health giving properties b restoring the mineral salts or hosphates, 11'011, etc. required in the upbuildmg of the human body.

My extract contains these very valuable food substances in their natural state as in the wheat itself but now free of the indigestible brann coverin consisting chiefly of fiber or ce ulose wit out food value. Furthermore these substances are not injured by being subjected to boiling or life destroying high temperatures, or y the use of any chemicals in the process of obtaining this extract or in its preparation.

In its final form my product is an extract dried and then reduced to a fine. powder to be used in bread and echo me a etc. In my research worhl have discovered that the difierent separates oi the'residue rejected in the process of flour from W wheat extracts somewhat r Those tree the preps-- taste and fermentative action. Those from the shorts or coarser feed middling: containing most of the germ are of a dar er amber or yellowish color with a somewhat bitter taste due to the germ, but possessing strong fermentative action. Those obtained from the finer red or gray feed middlings containing most of the cerealin constituent are H ht amber in color with a sweetish agrees. 1e taste, and possess strong ermentative action.

I furthermore found t at the steep water drawn fromjthe bran mash,,the shorts mash and the fine Iniddlingsmash varied in color, concordant with the finished'powder heretofore mentioned. The water from the bran mash is somewhat whitish in color-with a with warm water to relieve it of the oily and discoloring matter improving the color and taste ofthe extract which may now be dried and if desired incorporated with the other two extracts.

The process of the manufacture of this extract which I call Vitenza is as follows: A quantity of bran and fine middlings approximatel 150 pounds of the large bran and poun of the finer feed middlings or a total of 250 pounds (the coarser shorts being kept out for separate treatment) is put in a d or cylinder, having revolving agitator arms. Aquantity of warm water, which has been previously boiled and cooled to 1% degrees Fahrenheit, amounting to ahcnt'lDOU pounds M is allowed to flow into this dress or cylinder, after which the agitators started and tor several minutes to thoroughly saturate the bran and then stopped.

The bran and allowed to 3m or tank.

for about two hours and vthen a 'tated again for several minutes, followed y a rest of one or two hours more. It 'is then given a final stirrin before emptying it into a tub e alternate stirring and then soaki while at'rest loosens the flour, cerealin and ot er valuable substances clinging to the inner side of the bran and to the loose free shorts and middlings. These are rich in protein, enzymes and mineral salts. The mash is now put under a hydraulic or other ress and then subjected to pressure by whic the fluid contaimng suspended therein the food substances heretofore mentioned is squeezed out and then drawn off at the bottom of the tank. The fluid is next filtered through a sufficiently fine wire screen to remove the bran and other fibrous matter and run into the settling tank from which after three or four hours the excess fluid or clear Water is siphoned off, or otherwise removed.

' sifted through a fine screen, the final yield being 50 to 70 pounds of this extract powder, depending on the character of the bran and middlings. Normally the color of the powder is creamy, but can be produced to be of lighter color.

"The treatment of the part of thelresidue, about 80 sounds consisting of the germy shorts is i entical, excepting that the substances remaining after the steep water has been drawn ofi is washed by fillin the settlmg tank with pure fresh water an stirring the substances remainin therein thoroughly into this water. It is afiowed to settle until I clear and the water then siphoned off or otherwlse removed. Another washing may follow. The substance or extract is now gathered m a shallow pan and dried in an oven, its further treatment being identical with that of the bran and middlings extract. The germ extract may now be combined with the extracts from the other two residues or kept by itself for special purposes.

The extract is a pure product from wheat only and in the process of obtaining and preparing this extract for use, no chemicals or chemical agents as acids or alkalies are employed; no high or killing temperatures are used that might destroy or devitalize enzy matic action so that the dried and finely powdered extract is a free and wholly natural agent, supplying the mineral salts, enzymes, etc. as they existed in the grain before grinding and processing flour.

The extract owing to its containing the substances obtained from the residue, particularly from the aleurone or cerealin layer rejected in the processing of flour imparts to the bread a more distinctive wheaty and palatable taste or flavor than bread without the use of the extract.

The extract also increases the digestibility and nutritive value and healthgivingproperties of the bread since it contains protein, the mineral salts such as iron, phosphates, enzymes and vitamin B that are otherwise lost with the rejected bran, shorts and middlings. My extract contains these very valuable food and flavoring substances in their natural state'free from the indi estible and branny covering, consistin chie of woody fiber or cellulose without ood va ue. These substances furthermore are not injured by being subjected to boiling or life destroying high tem ratures or by the use of any chemicals in tiig process of obtaining this extract or its preparation.

When a portion of the extract is put in a cup containing water, sugar and yeast, evidence of enzymatic action is observed within a few minutes. The liquid becomes light and foamy some ten or fifteen minutes before there is any evidence of such action in a cup containing merely yeast, sugar and water.

These substances heretofore mentioned as constituting the extract when added to the flour or dough to the extent of one and onehalf to two per cent in the making of bread, shortens the time of rising from two to five minutes over the time, without its use and ields approximately two to three, and onealf per cent more bread by weight and three to five per cent more loaf volume.

This extract can be directly incorporated with flour, approximatelytwo er cent being added, instead of being disso ved with the yeast, etc. when making bread. It can be used also in makin ready to use breakfast foods with similar improved results as when used in bread and cake making.

I claim:

1. The rocess of obtaining from the residue left a r making flour from wheat, useful substances, com rising mixing said residues with water an alternately agitating the mixture and allowing it to rest until the starch and the cerealin grains and other substances adhering to the bran and the cellulose fibers of said residue are loosened and freed therefrom; then pressing the resulting mash to separate the fluid carrying the starch and the cerealin grains and similar food substances; then allowing these suspended substances to settle drawing off the supernatant water and fina ly dr ing the residuecomprising said suspende substances.

2. The rocess of obtaining from the residue left a r making flour from wheat, useful substances, comprising mixin said residues with water which has been oiled and cooled ClOWIl to approximately 100 F., and alternately agitating the mixture and allowing it to rest until the starch and the cerealin grains and other substances adhering to the ran and the cellulose fibers of said residue are loosened and freed therefrom; then pressing the resulting mash to separate the fluid carrying the starch and the cereaiin grains and similar food substances; then allowing these suspended substances to settle; drawing off the supernatant water and finally drying the residue comprising said suspended substances.

3. The process of obtaining from the bran and fine middlings of the residue left after making flour from wheat, useful food substances, comprising mixing said bran and fine middlings with water and alternatelyagitating the mixture and allowing it to rest until the starch and thejcerealin grains and other substances adhering to the bran andfine middlings are loosened and freed therefrom"; then pressing the resulting mash to separate the fluid carrying the starch and the cerealin grains and similar foodsubstances; then allowing these suspended substances to settle; drawing oil the supernatant water and finally drying this residue comprising said sus- 5 pended substances.

.4. The process of obtaining from the residue left after making flour from wheat, useful substances, comprising mixing said residues with water and agitating the mixture several minutes then allowing it to rest sev eral hours, again agitating the mixture several minutes followed by another rest of several hours and finally again agitating it for several minutes by which treatment the starch and cerealin grains and other substances adhering to the bran and the cellulose fibres of said residue are loosened and freed therefrom; then pressing the resulting mash to separate the fluid carrying the starch and the cerealin grains and similar food substances; then allowing these suspended substances to settle; drawing off the supernatant water and finally drying the residue.

5. The recess of obtaining from the reeldue left a er making flour from wheat, use- 4 ful substances, comprising mixing said residues with water which has been boiled and cooled down to approximately 100 F. and alternately agitating the mixture and allow ing it to rest until the starch and cerealin grains and other substances adhering to the bran and the cellulose fibres of said residues are loosened and freed therefrom; then pressing the resulting mash to separate the fiuid carrying the starch and the cerealin grains and similar food substances; then allowing these suspended substances to settle; drawing olf the su ernatant water and finally drying the resi ne. 1 i

6. The process of obtaining from the bran and fine middlings of the residue left after making flour from wheat, useful food substances, comprising mixing said bran and fine middlings with water and alternately agitating the mixture and allowing it to-rest until the starch and cerealin grains and other substances adhering to the bran and fine middlings are loosened and freed therefrom; then pressing the resulting mash to separate the fluids carrying the starch and about two minutes followed by another rest of about two hours and finally again agitatingit forabout two minutes by which treatment the starch and cerealin grains and other substances adhering to the bran and the cellulose fibres of said residue are loosened and freed therefrom; then pressing the resulting mash to separate the fluid carrying the starch and the cerealin grains and similar food substances; then allowing these suspended substances to settle; drawing roll the supernatant water and finally drying the residue.

8. The process of obtaining from the bran and fine middlings of the residue left after. making flour from wheat, useful food substances, comprising mixing said bran and fine-middlings with water and agitating the mixture about two minutes, then allowing it to rest about two hours, again'agitating the mixture about two minutes followed by another rest of about two hours and finally a ain agitating it for about two minutes by w ich treatment the starch and cerealin grains and other substances adhering'to the bran and fine middliugs are loosened and freed therefrom; then pressing the resulting mash to separate the fluid carrying the starch and the 4 cerealin grains and similar food substances; then allowing these suspended food substansee to settle; drawing off the supernatant water and finally drying the residue.

BENJAMIN W. DEDRICK. 

